Let’s talk about baking obsessions. Have you got something that you just can’t stop making?
When I started baking a few years ago Cupcakes were all I ever made. I was massively obsessed with them (and still am, haha). I tried so hard to get the perfect swirl of frosting (and failed many times).
Last year I had an obsession with Macarons. For a whole month I made Macarons 3, 4 or 5 times a week! I talked about Macarons all day, I read about Macarons and trouble shooting Macarons all day, I dreamt about Macarons. They were coming out of our ears by the time I was done.
But when I set my mind on perfecting something I will try and try again and again until I am happy with the result. I am no quitter and the practice paid off!
People often tell me that they tried Macarons, that they didn’t turn out well and ask how I get my Macarons so ‘perfect’ (whatever that is). And my answer is always the same: practice. Practice and patience. Many people don’t get Macarons that look like they come straight from Ladurée the first time they try them. I didn’t and I still fail sometimes. You just have to try again and again. Do research on the problems you have with Macarons (e.g. no feet, deflating etc.) and always slightly tweak your method to improve.
Fellow blogger Mimi has got some great advice and videos on her website for the french method of making Macarons. Click for her blog
After practicing a lot with the french method I sometimes prefer the Italian method because the egg whites don’t need to be aged overnight. This has the advantage that I can make macarons whenever I want!
If you are new to making macarons try both methods and see which one you like best. The Italian method is a little bit more forgiving than the french method but like I said it’s all in the practice. :)
Recipe Chocolate Caramel Macarons
adapted from the book Secret of Macarons
100 grams icing sugar
100 grams ground almonds
100 grams caster sugar
37.5 ml water
2x 40 grams egg whites
optional: food colouring (I used Sky Blue)
Chocolate Ganache:
150 grams dark chocolate
60 ml water
20 grams brown sugar
80 grams butter
caramel sauce
I love macarons and I totally agree with you – practice is the key to somewhat perfect macarons. Before I made my first batch I read probably every blog post with macaron tips and tricks out there and I failed miserably. I guess I stressed way too much about every step. As soon as I kept cool and didn’t stress myself to get them right, it got better and better. Sometimes they turn out perfect, sometimes just ok but well… that’s the way it is ;)
Yours here look perfect and I love the color. Chocolate and caramel is always a great combo. I am going to give your recipe a try, that’s for sure.
xo.mareen
Do you happen to have any videos on macaroons and icing for cupcakes? My icing just dont seam like it holds up in consistancy seems like it melts.
Hi, sorry I haven’t got any videos. If you want Macaron videos I recommend the link in the blogpost to Mimi’s blog. She has very good videos on Macarons.
Regarding cupcakes: what sort of frosting do you use? Buttercream? Cream cheese frosting, etc?
Ich muss gestehen ich hab sie noch nie hinbekommen… aber jedes mal wenn ich deine sehe denke ich mir, ach einen versuch könnte ich noch wagen ;)
Sie sehen nämlich fantastisch aus!
Viele Grüße,
Fiona
What can I use if I don’t want to color them? Does it have to be substituted
You can omit the food colour :) doesn’t need to be substituted!
These just make me so happy! I love the pretty blue color. I’ve always wanted to try making macarons at home, so I’m going to pin your recipe for later.
This looks amazing… Wish for only one :-)
I really appreciate your blog.
Cláudia
Thank you, thank you, thank you!! ^_^ I’ve been trying for a while now to get perfect shells and this recipe worked out amazing. Definitely my “go to” macaron recipe from now on !
Hi Ellen! So excited that the recipe worked for you! :)
Hi, I would like to ask, is it possible to change ground almonds to fine almond powder? My house doesn’t have a food processor. If that is the case, how much of almond powder do i need?
I have never tried it so I’m not sure if it would work. I guess it depends how fine it is.
Alrights, thank you for your reply! I will play around with it haha. Thank you! 😊
What kind of brown sugar? (dark or light)